Braised Lamb Breast Riblets

3-3 2 lbs. Lamb breast ribs
1 tbsp. each margarine and vegetable oil
1 clove garlic, minced
1 tsp. dried rosemary
2 cups water
1 tsp. cornstarch
1 tbsp. water
1-2 tsp. salt
2 tsp. pepper

Separate ribs into 1 rib sections. Heat margarine and oil in Dutch oven. Brown ribs a few at a time, removing them as they are browned. Return ribs to pot.

Add garlic, rosemary, and 2 cups water. Turn heat to medium or low to maintain a simmer. Cover and simmer for about 1 hour or until meat is tender.

Remove ribs from pot. Boil liquid down to about 2 cup. Skim off fat. Mix cornstarch and 1 tbsp. water. Stir into drippings. Boil until thickened.

Return ribs to pot. Toss until coated with glaze. Sprinkle with salt and pepper.

Makes 4 servings.